RECIPE
17 INGREDIENTS10 STEPS1HR

Green Bean and Wild Rice Salad

5.0
8 Ratings
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
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A chewy, whole grain salad. Delicious on its own, or as a tasty side dish to grilled meat or a roast.

1HR

Total Cooking Time

17

Ingredients
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1 1/4 tsp
6 cups
Water
2 cups
Green Beans , trimmed
1/2 cup
Sun-Dried Tomatoes , chopped, drained
2
Scallions , thinly sliced
1/4 cup
Red Onions , diced
1/4 cup
Kalamata Olives , quartered, deseeded
1/2 cup
Dried Cranberries
1/4 cup
2 Tbsp
Sliced Almonds , sliced, toasted
2 cloves
Garlic , minced
1 Tbsp
Whole Grain Dijon Mustard
2 Tbsp
Sun-Dried Tomatoes in Olive Oil
2 Tbsp
Sherry Vinegar
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Directions

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Step 1
Toast the Sliced Almonds (2 Tbsp) . Deseed and quarter the Kalamata Olives (1/4 cup) . Trim the Green Beans (2 cups) . Chop the Italian Flat-Leaf Parsley (1/4 cup) . Drain and chop the Sun-Dried Tomatoes (1/2 cup) .
Step 2
Mince the Garlic (2 cloves) and dice the Red Onions (1/4 cup) . Thinly slice the Scallions (2) on the diagonal. In a 3 quart saucepan, bring Water (6 cups) and Salt (1 tsp) to a boil. Add green beans to water, and cook 3-4 minutes.
Step 3
Meanwhile, prepare an ice bath. In a medium bowl, add 2-3 cups of ice and equal amounts of water. With tongs, or a slotted spoon, transfer green beans to the ice bath to halt cooking and preserve their bright green color.
Step 4
Add Wild Rice (1 cup) to the green beans water, and stir. Reduce heat to medium, and cook for 30 minutes with lid askew.
Step 5
Strain water from rice, and return rice to pot. Cover with lid, and set back on burner with heat off for 20-30 minutes.
Step 6
Remove green beans from ice bath. Dry them with paper towels. Cut into bite sized pieces, and transfer to a large bowl.
Step 7
Add sun dried tomatoes, scallions, red onion, kalamata olives, italian parsley, and the Dried Cranberries (1/2 cup) . Toss to combine.
Step 8
To make dressing, combine minced garlic, Whole Grain Dijon Mustard (1 Tbsp) , Salt (1/4 tsp) , Ground Black Pepper (1/4 tsp) , oil from Sun-Dried Tomatoes in Olive Oil (2 Tbsp) , Olive Oil (2 Tbsp) and Sherry Vinegar (2 Tbsp) in a small bowl.
Step 9
Briskly whisk to emulsify dressing. Set aside. Add wild rice to green beans mixture. Toss to combine, then add dressing and toss again.
Step 10
Just before serving, sprinkle with sliced almonds. Enjoy!

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